Cathay’s The Pier First lounge now features menus by Mott 32

Hong Kong is home to some of the world’s best restaurants, and now they’re the star attraction at Cathay Pacific’s flagship first class lounge The Pier First.

Travellers can now indulge in an exquisite tasting menu crafted by the chefs at none other than Mott 32, one of Hong Kong’s most famous fine dining destinations.

Featuring alongside The Pier First’s monthly à la carte menus, they replace the previous collaboration with the city’s Rosewood Hotel and its fêted establishments The Dining Room, The Legacy House and DarkSide bar.

Of course, long-time travellers will recall when The Pier First lounge’s dining room served up five-star fare from The Peninsula Hotel after its jaw-dropping debut in 2015, while Cathay’s inflight dining partners have included HK landmarks such as Duddell’s and Louise.

This time around, The Pier First dining room will be graced by signature Mott 32 dishes such as  crispy crab meat puff and Sichuan-style dumplings “reimagined for the lounge setting”, Cathay says.

Mott 32 is “deservedly celebrated for its innovative approach and dedication to true Chinese flavours,” reflects Vivian Lo, Cathay’s General Manager for Customer Experience and Design.

“This collaboration also reflects our shared roots in Hong Kong and our passion for delivering a culinary experience that not only delights the palate, but also enriches our customers’ journeys even before they set off for their next destinations.”

Guests at The Pier First dining room can look forward to an amuse bouche of crispy mushrooms with green beans and sesame, chilled tofu with roasted green chilli sauce, or crispy crab puff. 

That’s followed by a tantalising selection of starters which showcase the bold and invigorating flavours of Sichuan cuisine.

The free-range chicken with Sichuan peppercorn and chilli sauce features delicate, tender chicken, heightened by the unique numbing spice of Sichuan peppercorns and the zesty kick of chilli sauce.

Just as enticing are the hand-wrapped Sichuan pork dumplings with chilli sauce, which are filled with savoury minced pork and enveloped with rich, fragrant chilli oil.

Hand-wrapped Sichuan pork dumplings with chilli sauce.

This mainstay of Sichuan cuisine delivers a comforting balance of spice and umami to make each bite as satisfying as the last.

The free-range chicken with black truffle and coriander presents an elegant balance of flavours, where earthy notes of the black truffle dressing enhance the succulent chicken, and the fresh coriander adds a bright, herbaceous touch.

Free-range chicken with black truffle and coriander.

For the main course, the braised wagyu beef with aged tangerine peel features melt-in-your-mouth beef to enhance its rich, savoury flavours.

The unique tangerine peel sauce adds a refreshing citrusy kick to the dish, enriched by hints of chilli and the aromatic essence of tangerine. 

Free-range chicken with black truffle and coriander, and braised wagyu beef with aged tangerine peel.

Meanwhile, the crispy black cod with golden garlic and chilli is infused with robust notes of deep-fried garlic and a hint of red chilli, with a golden crust encasing its tender and flaky interior.

Hand-wrapped Sichuan pork dumplings with chilli sauce, and crispy black cod with golden garlic and chilli.

The pan-fried prawn with pickled ginger and chilli bean paste is a treat for seafood lovers,  with tender and succulent prawns complemented by zesty pickled ginger and a rich fermented chilli bean paste in a harmonious blend of savoury, sweet and spicy flavours.

Pan-fried prawn with pickled ginger and chilli bean paste.

There’s also a specially-crafted aperitif which takes its cure from Hong Kong iced tea, combing tea and blackcurrant with with a kick of tequila and mellow Lillet Blanc. 

“Our home city’s rich heritage and culinary vibrancy are front and centre in the dishes and drinks we serve, highlighting the diverse flavours and traditions that make Hong Kong unique,” says Lo.

“This deeply resonates with our commitment to pursuing quality and service excellence at Cathay, and offering our customers a truly memorable dining experience by partnering with premium, award-winning brands that share our values.”

Also read: Sweeping changes are coming to Cathay’s Hong Kong lounges